Sweet-and-Sour Bean Salad “Lobio”
1 can of kidney beans (14-19 oz), rinsed and drained
2 tablespoons of olive oil
1 tablespoon vinegar (cider or balsamic)
1 teaspoon honey
1 cup of chopped fresh herbs
(1 cup of herbs is not a typo. You do need a lot of herbs. Preferably, this should be a mixture of cilantro, parsley, dill, and basil. Having all of these herbs is not crucial; the recipe works even if one or two of these are missing.)
1 garlic clove, crushed
Salt and black pepper to taste
• Mix oil, vinegar and honey. Add to beans.
• Add garlic, herbs, salt and pepper. Mix well.
• Serve chilled.
Note: the amounts of vinegar, honey and garlic given here are only initial guesses. Try the specified amounts and add more vinegar and garlic if you feel like the salad needs more acidic “kick”. The extra vinegar should be balanced with additional honey.
Pairs Well With
This recipe comes from the country of Georgia, which of course used to be a part of the former Soviet Union. The main ingredient, as well as the country of origin of this dish, is carried in the name Lobio, which is a “bean” in Georgian. The appeal of this dish lies in the delicate balance between the sweetness of honey, the sourness of vinegar, and the bite of garlic and pepper. It is usually served as an appetizer with meat dishes, such as shish kebabs and lamb roasts. It also works well on its own as a snack.